Being an almond paste fan , I simply love this cake , it has a tender fine crumb with deep hints of almond . This recipe can easily be turned into vegan by switching the butter to Earth balance margarine and switching the buttermilk to soy milk plus a teaspoon of cider vinegar .

Combine the almond paste and sugar in an electric mixer and process until well blended . Add butter and beat until very creamy . Stir in the almond extract , Vanilla extract and buttermilk . Mix until well blended .